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One-Pot Beef Chili with Cornbread Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Mixing bowls
  • Wooden spoon

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup beef broth
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 large egg
  • 2 tablespoons butter, melted

Instructions
 

  • Brown the ground beef in a large pot over medium heat, breaking it up as it cooks. Add the chopped onion and minced garlic, then cook until the onion softens.
  • Stir in the chili powder and cumin. Cook for one minute until the spices smell fragrant.
  • Add the drained kidney beans, diced tomatoes, and beef broth. Bring the mixture to a simmer and let it cook uncovered for 10 minutes to thicken slightly.
  • While the chili simmers, stir together the cornmeal, flour, baking powder, and salt in a bowl. In a separate bowl, whisk the milk, egg, and melted butter. Combine the wet and dry ingredients until just mixed.
  • Drop spoonfuls of the cornbread batter over the surface of the chili. Cover the pot with a lid and cook on low heat for 15 minutes without lifting the lid. The dumplings are ready when a toothpick inserted in the center comes out clean.

Notes

Use a wide pot so the dumplings have room to spread without touching. If the chili looks too thick before adding the batter, splash in a little extra broth. Leftovers keep well in the fridge for two days and reheat gently on the stove with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Large pot, Mixing bowls, Wooden spoon